How can I use my electric induction cooktop, instead of roasting squash for soup?
Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting your squash? Pan-fry or caramelize it in a cast-iron skillet?
Roasted Acorn Squash and Apple Soup - Making Thyme for Health
I find that acorn squash is a little bit harder to peel and chop so I decided to roast it instead of boil it in the pot. I know roasting it might sound like a lot of work but it’s actually pretty easy.
After you slice of the top, you cut in half, clean out the seeds, rub it with a little bit of oil and then bake it in the oven face down on a baking sheet lined with parchment paper for about 45 minutes.
Holiday Soup: Roasted Acorn Squash Soup with Sage and Sour Cream - Family Spice
To make the flavors of this soup pop some more, I roasted the acorn squash instead of just sautéing them or boiling them in broth. I also added some carrots – hello, even more beta carotene! After the veggies were browned from roasting, I added it to my pot of sautéed onions and poured in some vegetable broth.
1 answer
Roasting is dry, high-heat cooking. In this case, it looks like the idea is to concentrate the flavor of the squash by removing excess water and developing Maillard reactions to add additional complex flavors. You can do that by sauteeing in a little fat. Start with medium heat to cook down the squash, then high heat to develop flavor. Don't cover the pan, or else the evaporated water will drop back into the pan and steam the squash (which is a perfectly fine technique but will not give the desired results here).
0 comment threads
0 comment threads